Super Easy Chicken Piccata


I don’t know about you, but when I think of lemon chicken I think of Chicken Piccata. It’s so good and so easy to make–especially if you are budget cooking. And it’s a fairly healthy meal too.

I’ve seen Chicken Piccata served with veggies and mashed potatoes, pasta, orzo, etc. My personal favorite is angel hair pasta, and that’s how I serve my Chicken Piccata.


Chicken Piccata


  • 4 boneless and skinless chicken breasts
  • 1 large egg
  • 1-2 cups + 1 tbs flour
  • 1-2 cups breadcrumbs
  • salt & pepper
  • 1/2 cup vegetable oil
  • 4 lemon slices + the remaining juice of the lemon
  • 1/3 cup capers (including water)
  • 8 oz. chicken stock
  • 1/3 cup dry white wine
  • 1/4 cup half-n-half
  • 1-2 tbsp chopped fresh Italian parsley
  • Angel hair pasta – boil to your preferred texture
  • Shredded parmesan cheese


  1. Preheat your oven to 350º F.
  2. In a large skillet heat the vegetable oil over medium heat until slow ripples appear.
  3. Cut away any excess fat from your chicken breasts and coat in flour, then egg, then breadcrumbs. Brown the chicken breasts for about a minute on each side (should be a solid golden brown) and place in the preheated oven for 15 minutes.
  4. While the chicken is baking, prepare the sauce. Combine the chicken stock (I used low sodium), dry white wine (I use Pinot Grigio) and bring to a slow boil over medium heat. Once the liquids have reduced by about a third, add in salt and pepper to taste, lemon juice (I do add about a tablespoon more lemon juice for a bolder flavor) and a tablespoon of flour. Whisk until the flour is thoroughly combined. Add in half-n-half, whisking continuously. Once your sauce is mixed well, add in the capers, parsley, and lemon slices.
  5. Place the chicken breasts in the sauce turning to coat both sides. Let cook over medium low heat for another 10-15 minutes.
  6. Serve with angel hair pasta, top with parmesan cheese, and enjoy!


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